Cozy Low Carb Keto Pumpkin Muffins
Deliciously moist and tender pumpkin muffins, perfect for fall and low in carbs.
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol or another low-carb sweetener
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup unsweetened almond milk
- 1/2 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the pumpkin puree, eggs, almond milk, and vanilla extract, mixing until well combined.
- In another bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Divide the batter evenly among the muffin cups, using a spoon or small ice cream scoop for neatness.
Baking
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
These muffins freeze beautifully. Feel free to experiment with different flours or sweeteners based on your dietary needs. Store in an airtight container for up to a week at room temperature, or refrigerate for longer freshness. Keep an eye on the muffins towards the end of the baking time as every oven varies.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 6gProtein: 4gFat: 6gSodium: 110mgSugar: 1g
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